What's osso bucco?
“Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank”.
This dish will help you honor the Passover holiday. Your efforts will be rewarded with a dish to remember.
What do I need?
12 strips of osso bucco veal strips (3 cm) a bit over an inch thick
2 celery sticks
¼ cup olive oil
1 bottle dry white wine (750ml)
½ cup dried tomatoes
½ cup pitted olives
1 head of garlic
1 bundle of thyme
Salt and pepper
Matzo meal to coat lightly
How do I prepare it?
Peel onions and slice into 8 wedges. Peel carrots and slice into thick diagonal slices. Chop celery sticks. Cut the white part of the leek into rings.
Heat olive oil in frying pan, add all vegetables and season with salt and pepper. Fry until golden brown approximately 5 minutes. Use a spoon with holes to remove vegetables from pan.
Season matzo meal with salt and pepper, dip the meat strips into matzo meal to coat lightly, shake off excess matzo meal.
Reheat frying pan, if necessary add more olive oil and fry the meat strips for 3 minutes on each side to sear them closed.
Take meat strips out of frying pan, pour 1 cup of wine in pan scrape the bottom of the pan with a wooden spoon and leave aside.
Place half of the fried vegetables in a wide flat Pyrex dish; add a few pieces of thyme, half the tomatoes and half the olives. Cut the garlic head in half widthwise and put half a head in the pan. Lay the meat strips neatly across the vegetables in the pan, spread remaining vegetables over the meat, add remaining tomatoes, olives garlic and thyme. Pour remaining liquid from frying pan over all of this and add the rest of the wine.
Cover the pan with foil and put into oven preheated to 200c. Bake for 1 hour. Flip meat strips over and bake for another 45 minutes to an hour until the meat is soft.